Description
This Easy Hibachi Steak with Fried Rice recipe brings the authentic taste of Japanese steakhouse cooking right to your home. Featuring juicy NY Strip steak marinated in a flavorful blend of soy sauce, sesame oil, garlic, ginger, Worcestershire sauce, and honey, paired perfectly with aromatic fried rice packed with vegetables, eggs, and a crispy golden crust. A tangy hibachi sauce with mayonnaise, ketchup, and Sriracha completes this delicious meal, all prepared quickly and easily in about 30 minutes.
Ingredients
Scale
Steak Marinade
- 1½ lbs NY Strip Steak
- 2 tbsp low sodium soy sauce (or tamari)
- 2 tbsp sesame oil (or olive oil)
- 4 cloves garlic, minced
- 1 tbsp ginger paste
- 1 tbsp Worcestershire sauce
- 2 tbsp honey (optional)
Fried Rice
- 6 cups cooked and cooled Basmati rice
- 2 tbsp sesame oil (or olive oil)
- 1 medium onion, diced
- 3 eggs
- 12 oz frozen mixed vegetables, thawed
- ¼ cup low sodium soy sauce
- 2 tbsp butter
- 3 cloves garlic, minced
- 1 tbsp ginger paste
- 1 tbsp sesame seeds
Hibachi Sauce
- ½ cup mayonnaise
- ¼ cup ketchup
- 1 tbsp Sriracha
- Salt to taste
Instructions
- Prepare the Steak Marinade: In a small bowl, whisk together the soy sauce, sesame oil, minced garlic, ginger paste, Worcestershire sauce, and honey until well combined to make a flavorful marinade.
- Marinate the Steak: Place the NY Strip steak in a shallow dish or ziplock bag and pour the marinade over the steak. Ensure it is coated evenly. Let it sit for at least 10 minutes to absorb the flavors.
- Prepare the Fried Rice Ingredients: Thaw the frozen vegetables, cook and cool the basmati rice, dice the onion, and beat the eggs to have all ingredients ready at hand.
- Cook the Steak: Heat a grill pan or skillet over medium-high heat. Remove the steak from the marinade, letting excess drip off. Cook the steak approximately 4-5 minutes per side for medium rare, or until your preferred doneness. Remove from heat and let rest for 5 minutes before slicing.
- Start the Fried Rice: Heat a griddle or two large pans on high heat for about 4 minutes. Add sesame oil to the hot pan(s), then add the cooked rice, diced onion, and beaten eggs. Toss and mix quickly to scramble the eggs into the rice and incorporate the onion. Cook for about 3 minutes.
- Add Vegetables and Seasonings: Stir in the thawed vegetables into the rice mixture. Then add the soy sauce, butter, minced garlic, ginger paste, and sesame seeds. Continue cooking and stirring for about 5 minutes until a golden brown crust forms on the rice, ensuring the rice is heated through with a nice texture.
- Make the Hibachi Sauce: In a small bowl, combine mayonnaise, ketchup, Sriracha, and salt to taste. Mix well to create a creamy, tangy sauce to serve with the hibachi steak and fried rice.
- Serve: Slice the rested hibachi steak against the grain. Plate the crispy fried rice alongside the steak, and drizzle or serve the hibachi sauce on the side for dipping. Enjoy immediately.
Notes
- Use chilled cooked rice for best fried rice texture; fresh rice tends to be too soft and sticky.
- The honey in the steak marinade is optional but adds a nice balance of sweetness.
- You can substitute mixed vegetables with your favorites, such as peas, carrots, or bell peppers.
- Adjust the Sriracha amount in the hibachi sauce to control the spiciness.
- Resting the steak after cooking is important to retain juices and ensure tender meat.
- For gluten-free, use tamari instead of soy sauce and ensure Worcestershire sauce is gluten-free.
